Lamb Champvallon - SippitySup

Ingredients

• 4 tablespoons olive oil, divided, plus more as needed
• 1 pound large onion, thinly sliced
• 3 cloves garlic, peeled and minced
• 1 pound boneless lamb shoulder, cut into 1‑inch pieces
• coarse salt and freshly ground pepper
• 2½ cup chicken stock
• 1 tablespoon rosemary leaves, minced. plus more for topping
• 2 tablespoons unsalted butter at room temperature
• 2 medium idaho or russet potatoes, peeled and sliced into 1/8‑inch rounds
• ½ cup dry white wine